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01
Product Format & Intended Use
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Forks, spoons, knives, sporks, teaspoons, soup spoons,
tasting spoons, ice-cream spoons and coordinated cutlery
sets.
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Evaluate pickup, penetration, cutting, scooping and
handling against the intended food and approved reference
sample.
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Menu type, food texture, portion size, user group and
service environment.
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Prevents unnecessary weight, unsuitable geometry and
duplicated utensil use.
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02
Length & Dimensional Control
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Approximately 105–188 mm across mini, standard and
extended foodservice formats; final dimensions follow the
approved drawing.
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Record critical dimensions by mold cavity and verify them
against agreed tolerances.
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Holder fit, wrapper length, kit layout, eating ergonomics
and dimensional tolerance.
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Affects mold size, wrapper dimensions, carton footprint
and holder compatibility.
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03
Unit Weight & Duty Class
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Light-, medium- and heavy-duty targets are defined by
material density, geometry and required rigidity rather
than by one universal gram range.
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Conduct scheduled weight checks, cavity-balance review,
flex testing and production-trend monitoring.
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Required duty class, target unit weight, acceptable
variance and benchmark sample.
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Directly influences rigidity, material consumption,
breakage rate and unit cost.
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04
Working-End Geometry
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Specify fork tine profile, spoon-bowl capacity, knife
serration, spork balance, neck transition and
reinforcement ribs by utensil type.
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Perform food pickup, penetration, bowl-loading, cut,
twist, flex and edge-consistency tests.
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Actual food types such as salad, pasta, rice, dessert,
yogurt, pastry or light protein.
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Improves functional performance and reduces snapping,
poor pickup and guest complaints.
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05
Handle & Structural Strength
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Control handle width, thickness, rib structure, neck
section, surface texture and balance point.
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Check bending resistance, handle torque, neck failure,
sharp edges, flash and visual defects.
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Required hand feel, user group, service duration and
expected food load.
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Balances comfort, material use, break resistance and
perceived quality.
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06
Service Temperature & Contact Conditions
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Define cold, ambient or hot-food use by material grade
and finished-utensil design; do not apply a material-wide
temperature claim.
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Test the finished utensil using the intended food
temperature, contact time and storage conditions.
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Actual food temperature, contact duration, transport,
storage and reheating conditions where applicable.
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Prevents softening, warping, brittleness and unsupported
heat-resistance claims.
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07
Color, Finish & Branding
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Natural, white, black or approved custom color; options
may include embossing, engraving and printed wrappers or
sleeves.
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Approve a physical color reference, logo location,
surface finish and acceptable lot-to-lot variation.
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Pantone reference, brand artwork, logo method, surface
requirement and color tolerance.
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Supports private-label consistency but may affect MOQ,
tooling and production scheduling.
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08
Packing & Kit Configuration
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Bulk loose, individually wrapped, paper sleeve, dispenser
pack, retail box or coordinated fork–knife–spoon–napkin
kit.
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Verify piece count, seal integrity, barcode, print
registration, hygiene, carton strength and pack
compatibility.
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Pieces per pack, inner quantity, carton count, wrapper
material, accessories and sales channel.
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Controls packing labor, hygiene, shelf readiness, carton
volume and landed cost.
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